Strawberry Jello Poke Cake
This Strawberry Jello Poke Cake is made with light and airy angel food cake, white chocolate pudding frosting, and plenty of fresh berries!
Servings 20 servings (1 slice each)
Calories 168kcal
Ingredients
- 1 (16 ounce) box angel food cake mix (see note 1)
- 1 (3 ounce) box strawberry Jello
- 1 cup boiling water
- 1/2 cup cold water
- 1 (3.3 ounce) box white chocolate instant pudding mix (see note 2)
- 1/3 cup milk
- 1 (8 ounce) container frozen whipped topping thawed
- 1 pound strawberries
- 1 pint blueberries
Instructions
- Preheat oven to 350 degrees. Do not grease 9-inch by 13-inch pan.
- Mix angel food cake mix according to package instructions (the one I used only required water). Pour into ungreased pan and bake until firm to the touch, about 30 minutes. If the center still jiggles, bake it 5 minutes longer.
- Cool completely, at least 1 hour. Using a fork, pierce cake in rows about 1/2-inch apart. When the fork becomes sticky, dip tines in water to clean (typically at the end of each row).
- Pour Jello into a medium bowl and whisk in boiling water. When Jello is dissolved, stir in cold water. Drizzle over the entire surface of cake. Cover and refrigerate at least 3 hours or overnight.
- In a large bowl, or in a standing mixer fit with the whisk attachment, combine pudding and milk until well blended. Gently fold in whipped topping.
- Spread frosting on cake and arrange berries on top to resemble an American flag. Store in refrigerator.
Video
Notes
- Angel food cake: This recipe keeps things easy with a boxed mix, but you can substitute my from-scratch Angel Food Cake recipe. Prepare the cake as directed but pour it into a 9-inch by 13-inch cake pan instead of a tube pan. Bake at 350 degrees for 30 minutes, then proceed with the poke cake starting at Step 3.
- White chocolate instant pudding mix: If you substitute vanilla pudding, your frosting will have a yellow tint (but it will still taste amazing).
- Yield: This cake will make at least 20 slices, more or less depending on how you slice it.
- Storage: Store leftover Poke Cake in the refrigerator for up to 4 days.
- Make ahead: To get ahead of schedule with this poke cake, bake the angel food cake, poke the holes, and add the Jello the day before you need it. Cover and refrigerate overnight, then frost the next day.
Nutrition
Serving: 1slice | Calories: 168kcal | Carbohydrates: 32g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 2mg | Sodium: 399mg | Potassium: 146mg | Fiber: 2g | Sugar: 18g | Vitamin A: 43IU | Vitamin C: 16mg | Calcium: 57mg | Iron: 1mg